There are 10 days left of the extended lockdown. Will it end or will it continue??? Only time and the President will tell.
Do I want it to end or do I want it to continue??? Well I am all for it coming to an end and everyone going back to work and trying to get some normality back into our lives. Then on the other hand, I don’t want it to end, I love being LAZY. No deadlines, no unexpected site inspections and no training, I hate training with a passion.
The down side to this new lazy lifestyle of mine, I am growing pound cake around my middle, not that I was skinny before the lockdown, it just now I seem to notice it more, I blame the other C, COKE…my kryptonite, but curry always tastes better with coke. There is no denying that.
I love all things C…COKE, COFFEE, CAKE, COOKIES, CHOCOLATE.
While drinking coffee and eating a slab of chocolate and paging through a cook book of Donna Hay’s, I came across a recipe for chocolate cake, well the picture caught my eye first and it said salted, but I am not a fan of salted anything, be it fudge or cake. If it starts with the word salted in front of it, I will skip right over it.
But the picture it looked so mouthwatering and there was that tin of black salt lying in the cupboard, you remember that time when I though Woolworths black salt was the same thing as Indian salt, boy was I so wrong. Indian salt requires you to wear a peg on your nose when you open the container, where the Woolworths salt just makes the food black if added to early.
Why not put the salt to good use, it was just sitting there, taking up valuable space in the cupboard waiting and egging me on to throw it away. My dad would have a fit if he had to see me throw salt away.
He has panic attacks whenever he sees me using salt for nonfood related items. I once made a door stopped for a school project and I filled the bottle with salt, he stopped breathing when I left home and only restarted breathing as soon as I walked in the door with the salt door stopper intact and not a single grain of salt missing.
Of course I just mentioned that the cake I would be making for tea was chocolate to which I received mixed emotions, my mother was cheering and praising me, that for once I was finally giving into her cravings and not only my dad’s. My dad was groaning like an old man that I always make chocolate and never what he wants and my brother, he got excited and started bouncing off the walls.
Then I placed the cake in front of everyone, they were all lost for words, not because the cake was so big, but because there was funny looking black pebbles all around the cake.
These parents of mine are so untrusting of me, as if I would poison them on purpose, it took a lot of persuading and explaining the salt and giving a show and tell explanation and they finally ate a bit.
My mother made her usual sour face she has reserved for when I give her things that are too salty and tried to drink the entire cup of tea to counteract the saltiness, my dad, he spat it out and then ate the cake under the icing and left the icing and salt behind.
Then I made the biggest mistake of my life, I asked how the cake was and what do I get in return for my hard work??? Ungrateful parents… they gave me a lecture on how salt can make my blood pressure go up and am I trying to kill them prematurely… seriously it was one slice and as I am always saying, we have to die anyway, might as enjoy it by trying every possible cake under the sun.
For once both my parents agreed on the same thing, that this recipe needs to be burned and never spoken or attempted every again.
As if, I liked the cake, the saltiness counteracted the sweetness of the chocolate ganache, it must be my young palate.
The original recipe contained eggs, but I converted it into a eggless one by substituting it with my homemade vegan eggs.
- 2 ½ x cups self raising flour, sifted.
- ½ x cocoa powder, sifted.
- 1 ½ x cups castor sugar, sifted.
- 4 x vegan eggs.
- 1 ½ x cups milk.
- 250g x butter, melted.
- 200g x dark chocolate, melted.
- 2 x tsp vanilla essence.
- Black sea salt flaked.
- 1 x cup sour cream.
- 400g x milk chocolate melted.
- In a bowl, whisk together the self-raising flour, cocoa powder and castor sugar.
- Pour in the eggs, milk, butter, dark chocolate and vanilla essence.
- Whisk till well combined and the batter is nice and smooth.
- Evenly divide the batter between 2 x 20cm greased cake tins.
- Pop into a preheated oven and bake at 180 degrees for 40 – 45 minutes or until the cake tester comes out clean.
- Allow the cakes to cool for 10 minutes in the tin before turning out onto a cooling rack and allowing to cool completely.
- To make the ganache, whisk together the sour cream and melted milk chocolate.
- Sandwich the two cake layers together with a generous amount of ganache.
- Top the cake with the remaining ganache and sprinkle over the black sea salt.
- Pop into the fridge to chill for 5 minutes before serving.